Spicy Seafood Rice Bowl
Gochujang-glazed shrimp and squid over steamed rice with a jammy egg and quick pickled cucumber. Restaurant-level flavor in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- 1.5 cups cooked short-grain rice
- 8 oz shrimp, peeled and deveined
- 6 oz squid (or extra shrimp), cut into rings
- 2 tbsp gochujang (Korean red chili paste)
- ½ medium cucumber, thinly sliced
- 1.5 tbsp white vinegar
- 2 large eggs
Instructions
- 1
Toss cucumber slices with 1.5 tbsp white vinegar and a pinch of salt. Set aside.
- 2
Heat 1 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Add shrimp and squid, cook stirring often until edges turn opaque, about 4 minutes.
- 4
Stir in gochujang, 1 tbsp soy sauce, and 1 tbsp water until seafood is coated and glossy.
- 5
Push seafood to the edges of the skillet, crack 2 eggs into the center, and cook until whites set, 3–4 minutes.
- 6
Divide warm rice between two bowls, top with seafood, a fried egg, and pickled cucumber.
Tools you’ll need
- 12-inch skillet
- small bowl
- wooden spoon or spatula
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